Mustard Free Maple & Sweet Potato Chips
Sweet potato chips can be a minefield when you're avoiding mustard — many store-bought versions sneak it in through spice blends or vinegar-based seasonings. This recipe keeps things clean and completely transparent, relying on coconut oil, pure maple syrup, apple cider vinegar, and warm spices like turmeric and ginger to build serious flavor without a trace of the stuff. The result is a snack that's caramelized at the edges, gently spiced, and just sweet enough to feel a little indulgent. Slicing the sweet potatoes thin on a mandoline is the real secret to getting those crispy, curling edges that make these impossible to stop eating. The maple syrup does double duty — it adds a subtle sweetness and helps the chips develop that gorgeous golden color in the oven, though you'll want to keep an eye on them toward the end of the bake. A scatter of fresh thyme at the finish lifts the whole thing with a herby brightness that makes these feel genuinely special. Whether you're serving them as a snack, a side, or just eating them straight off the wire rack, they disappear fast.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 2 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds about 1/8-inch (3mm) thick — thin enough to crisp at the edges but thick enough to hold their shape.
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